together, after his daughters were diagnosed with celiac disease, they learned how to rework it. With the book" the gluten-free table." Emeril and his daughter. It's lovely to have you. Emeril when both of your daughters are diagnosed with celiac, right? We're talking 10, 15 years ago, not a lot is known about that. Even today, it's a simple blood test. We didn't know. How challenging, once you found out you had celiac, what was the biggest challenge reworking that vision? We didn't want to have a life of rice cakes and bland foods. We have this lovely man with our taste buds. Gluten-free doesn't mean that it doesn't taste good. Right. I hope this is pizza. It is. We're going to make a basic crust. But different than wheat flour. We're going to use alternatives. We have soy -- I'm sorry, that's rice flour. Soy flour. I'm going to trial to be as fast as dad with this. I'm not as experienced. This is amazing. This is going to could be lovely. That's because your body can't tolerate wheat. Exactly. And this is the -- zantum. Zantum gum is going to make it rise for us. We have yeast with water that goes in there after it's bloomed. And the liquid basically is olive oil. Good for. You. And egg whites. Here we are with the crust. The crust is over here. Now, we're going to oil a pizza pan. We're going to pat that down and prebake it. Now, you can look for gluten-free sausage, gluten-free tomato paste. And the natural stuff you already know. And this is what you get! This is the end result right here. Julie, tell them about this. This looks amazing, by the way. This is my chocolate and almond chocolate change. And it's divine. It uses almond flour instead of real flour.

This transcript has been automatically generated and may not be 100% accurate.